http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180024529-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8e3e114ad432ec75a683a1adff48cff6 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2016-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c85e5099c10719ff71040c55bf5a85a0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc14f464d8ee8daa8a28eeff43aee7c8 |
| publicationDate | 2018-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180024529-A |
| titleOfInvention | Dried Tomatoes with olive oil and method for production thereof |
| abstract | The present invention relates to a dry tomato and a method of preparing the same. More particularly, the present invention relates to a dried tomato prepared by dipping tomatoes together with olive oil and spice, followed by cold air dehumidification at low temperature, and a preparation method thereof. The dried tomatoes of the present invention are dried at a low temperature through a cold dehumidification drying process to reduce the loss of nutrients due to heat and prevent the destruction of discoloration, taste and flavor, and to produce dry tomatoes having good texture. Can be used for various dishes such as canapes and pizza topping. In addition, by processing with olive oil at a low temperature, lycopene and fat-soluble vitamins of tomato can be efficiently consumed, and dry tomatoes with enhanced storage stability can be produced by drying and olive oil-ripening. In addition, olive oil, salt, and herbs are pre-dried with tomatoes before drying. Therefore, it is possible to store and move the existing dried tomatoes rather than bottling them in olive oil. And can be conveniently used without being affected by the place. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190125582-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102250473-B1 |
| priorityDate | 2016-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.